Zucchini Boats

• 1 Cup Coconut Thai BLENDABELLA
• 3 Medium zucchini, cut in half (lengthwise)
• 1 Tbsp Oil
• 1/2 Small yellow onion, diced
• 1 Clove Garlic, minced
• 1/2 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 Lime, juiced
• 7 oz Black beans, rinsed and drained
• 1/2 Cup Cooked quinoa
• To taste Salt, pepper, cilantro

Instructions

1. Bring a large pot of salted water to boil.
2. Preheat oven to 400°F.
3. Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and set aside ½ cup to use in the filling.
4. Drop the hollowed zucchini halves in boiling water and cook for 1 minute. Remove from water and set aside.
5. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until translucent, about 4-5 minutes.
6. Squeeze the 1 cup of zucchini filling in a paper towel to remove excess moisture. Stir in the zucchini, garlic, BLENDABELLA, chili powder, cumin, and lime juice. Cook for 2-3 minutes. Remove from heat and stir in the black beans and quinoa. Season with salt and black pepper, to taste.
7. Spray two 9×13 baking dishes with nonstick cooking spray.
8. Place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the zucchini equally with the filling mixture, pressing firmly.
9. Bake for 30 – 35 minutes or until zucchini is cooked through. Serve warm.